How to make perfect yummy chocolate cake

 

Chocolate Cake

                        Cook with samee

Ingredients

Ingredient Checklist

• 1 1/2 cups unsweetened cocoa powder, plus more for dusting
• 1 1/2 teaspoons salt
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 3/4 cup vegetable oil
• 1 1/2 cups buttermilk
• 3 cups sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 3 large eggs, lightly beaten
• 1 1/2 cups hot water

• Directions

  Instructions Checklist

  • Step 1

    Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.

  • • Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.

    • Step 3

      Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; rotate the pans halfway through and remove cakes from the oven.

    • Step 4

      Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Discard paper. Cool completely on racks, top side up. Cut off top of one layer.

    • Step 5

      With a butter knife, frost top of trimmed layer.

    • Step 6

      Place the other layer on top. Frost top and sides of cake.

    • Try These Variations 

    • Step 1

      Tiny and Tasty: Cupcakes are great for parties at school -- they require no cutting, and liners come in all different sizes and designs. After you make the chocolate-cake batter, fill each liner so it's three-quarters full. Our recipe will yield about 30 standard-size cupcakes; bake at 350 degrees for 40 to 45 minutes (25 to 35 minutes for mini sizes). Once cool, cover them with your favorite frosting.

    • Try These Variations

    • Step 1

      Bars with Crunch: Instead of using frosting, sprinkle topping over chocolate squares. Pour cake batter into a 9-by-13-inch prepared baking pan, and bake at 350 degrees for 20 minutes. Mix 1 cup each flaked sweetened coconut, walnuts, and semisweet chocolate chips; stir in 1 tablespoon melted butter. Remove cake from oven; sprinkle mix on top. Loosely cover with foil; continue baking, about 45 minutes.

    • Cook's Notes

      

      
      

      Tools and materials: two 8-by-2-inch round cake pans, parchment paper, flour sifter, electric mixer and bowl, rubber spatula, long serrated knife.